Had a salad lyonnaise in a restaurant in Chicago last week and on top was this perfectly cooked whole egg. It looked like a hard boiled egg, but when you cut into it, the yolk just oozed out over the salad and was unbelievably good. The white was fully cooked, no yucky stuff. It was just amazing. I emailed the restaurant to ask how they did it, but they're not answering. Any hints out there?